Dilled Crab Salad Recipe

Dilled Crab Salad Recipe photo by Taste of Home

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"I love dill, and when it's in season in my garden, I use as much as possible. I also dry some for cooking in winter," says field editor Mary Steiner of West Bend, Wisconsin. The tangy flavor of dill accents her cool and crunchy seafood salad.

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Diabetic Friendly

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Dilled Crab Salad Recipe

Prep: 15 min. + chilling

Yield: 10 Servings

15 15

Ingredients

2 packages (8 ounces each) flaked imitation crabmeat
3 cups fresh sugar snap peas, halved widthwise
2 medium cucumbers, sliced
1 medium sweet red pepper, julienned
1/2 cup thinly sliced red onion
1/2 cup snipped fresh dill
1/3 cup Hidden Valley® Ranch

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1/3 cup sour cream
1 teaspoon lemon juice
Boston lettuce

Directions

In a bowl, combine the crab, peas, cucumbers, red pepper, onion and dill. Combine the dressing, sour cream and lemon juice. Pour over crab mixture and toss to coat. Cover and refrigerate for 4 hours or overnight. Serve on a bed of lettuce. Yield: 10 servings.

Nutritional Analysis: One 1-cup serving (prepared with fat-free ranch dressing and reduced-fat sour cream) equals 94 calories, 1 g fat (0 saturated fat), 12 mg cholesterol, 481 mg sodium, 13 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 1 lean meat, 1/2 starch.

Originally published as Dilled Crab Salad in Taste of Home June/July 2001, p41